High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed fresh garlic in Whirl mixture 68f in kitchen area (over 4 hours per employee). Also observed shredded mozzarella52f in pizza prep area (less than 4 hours per employee). Also observed in walk-in cooler meatballs 45f, cooked crumbled meatballs 46f, cooked sliced sausage 47f, sliced tomatoes 46f, cut sliced ham 46f, pizza sauce 46f, crumbled feta 45f for an undetermined amount of time. **Repeat Violation** **Warning** – From follow-up inspection 2026-02-26: Upon callback, observed sliced tomatoes 48f, sliced cut ham 48f, cooked chicken 46f, cooked meatballs 49f, sliced mozzarella 48f, crumbled feta 48f, pizza sauce 46f, sliced ham 46f, raw ground beef 39f, shredded mozzarella 46f, Whirl with fresh garlic 47f, cooked ground beef 48f, marinara sauce 52f, mozzarella logs 40f, sliced provolone 45f, crushed meatballs 47f in walk-in cooler. All temperatures above 41f have been in walk-in cooler for an undetermined amount of time. See stop sale. **Time Extended**